The recipe, courtesy of Julia at Mycoterra, produces a sweet-salty glaze that is perfumed with the fragrance of shiitake mushrooms. This recipe can made several days ahead. Slather it on chicken, fish or tempeh before roasting or broiling. For a quick supper, toss it with rice noodles and shredded greens and top with a fried egg. Makes about 2 cups glaze.

¼ cup sesame or olive oil

¼ cup rice or apple cider vinegar

85 grams (¼ cup) honey

¼ cup soy sauce

1 tablespoon canola or olive oil

½ pound shiitake mushrooms, sliced into ½-inch strips

1 red or yellow bell pepper, slice into ½-inch strips

1 large onion, diced

3-inch chunk ginger, diced

2 cloves garlic, crushed

1 tablespoon chili flakes (optional)

Black pepper

Mix sesame oil, rice vinegar, honey, and soy sauce together. Taste and adjust amounts of vinegar, honey, and soy to get the balance of flavors you like.

Place a large skillet over medium heat, film the pan with the canola oil and sauté the mushrooms, pepper, and onion. The vegetables will release moisture and then start to brown. When the vegetables have started to caramelize (about 10 minutes) add the liquids, ginger, garlic, and chili flakes to the pan. Add a few grinds of black pepper, to taste.

Cook for another 10–15 minutes, until the sauce starts to reduce and get a “glaze” consistency. Use immediately as a glaze for meats or vegetables, or cool and store in the refrigerator until ready to use.